For a richer sauce, add a pat of butter at the end. Pair this dish with roasted asparagus or garlic mashed potatoes for a complete meal. If using dried cherries, rehydrate them by soaking in warm red wine for at least 30 minutes before adding them to the sauce.
New York Steaks with a Vanilla and Cherry Sauce
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING2 People
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VIEWS30
Savor the symphony of flavors in this dish, where perfectly grilled New York strip steaks meet a luscious cherry and vanilla reduction. A delightful culinary experience awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol106 mg
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Fiber3 g
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Protein36 g
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Saturated Fat11 g
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Sodium256 mg
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Sugar30 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Grill: Preheat an outdoor grill to high heat (approximately 450°F or 232°C). Ensure the grates are clean and lightly oiled to prevent sticking. (5 minutes)
02
StepMarinate the Steaks: Rub the New York strip steaks on both sides with Worcestershire sauce. Season generously with sea salt and freshly ground black pepper. (2 minutes)
03
StepGrill the Steaks: Place the steaks on the preheated grill. Cook for 6-7 minutes per side for medium-rare, adjusting time based on desired doneness. Use an instant-read thermometer to ensure the center reaches 130-135°F (54-57°C) for medium-rare, 140°F (60°C) for medium. (12-14 minutes)
04
StepRest the Steaks: Remove the steaks from the grill, wrap them loosely in two layers of aluminum foil, and let them rest in a warm place for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)
05
StepPrepare the Cherry Sauce: While the steaks are grilling, in a saucepan, bring the red wine to a boil over medium-high heat. Reduce the wine by half, which should take about 5 minutes. (5 minutes)
06
StepAdd Cherries and Vanilla: Stir in the pitted and halved fresh cherries (or rehydrated dried cherries), sugar, and vanilla extract. Return to a boil, then reduce heat to medium and simmer until the cherries are tender and the sauce begins to thicken slightly, about 5-7 minutes. (5-7 minutes)
07
StepThicken the Sauce: In a small bowl, dissolve the cornstarch in the cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering cherry sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency. (2 minutes)
08
StepServe: Slice the rested New York strip steaks against the grain. Drizzle generously with the warm vanilla cherry sauce. Serve immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Dariana Conroy
May 31, 2025The vanilla extract adds such a unique touch to the sauce. My family loved it!
Jocelyn Harber
May 25, 2025The resting period is key! My steaks were so juicy and tender. The sauce is amazing too
Eusebio Auer
May 5, 2025I’m usually intimidated to make steak but this recipe made it easy to get perfect results!! Thank you!
Agustin Krajcik
Mar 19, 2025I added a splash of balsamic vinegar to the sauce for extra tang. So delicious!
Seamus Johns
Feb 20, 2025I used dried cherries and they worked perfectly. Such an easy but impressive dish.
Ruthie Wyman
Feb 10, 2025This recipe is a game changer! The best steak I've ever made at home!
Sydni Carroll
Jan 31, 2025Absolutely divine! The cherry sauce is the perfect complement to the steak. Will definitely make this again!